Best gluten-free pizza crust which is crispy, fluffy and not only great for all kind of pizzas but also for flat-bread and Calzone. The gluten-free dough is also vegan (dairy-free, egg-free), gum-free, and easy to make. Top it with your favorite veggies and vegan cheese of choice!
Gluten-Free Pizza Dough
I just went to pizza heaven after eating this delicious Pizza Margherita. If you follow me on Instagram you will know that I adore pizza. I have to make it at least once a week because I love it so much. Now after creating my best gluten-free pizza crust, I adore it even more…
Seriously, pizza is amazing, it was always my favorite. Even as a child, I loved eating out at Italian restaurants and I always ordered pizza. Sometimes just a Pizza Margherita, often times a pizza with mushrooms or a pizza with lots of cheese (yes I was a cheese addict before I went vegan).
I just love the variety which you have with pizza because it’s so versatile and you can add any toppings you like. But you are probably not here because of the pizza topping, but because of the gluten-free pizza dough.
Why A Gluten-Free Pizza Crust?
So before I get into the recipe, let me tell you that I don’t have celiac disease, however, I try to avoid gluten whenever I can. Furthermore, it’s my passion to create gluten-free recipes, because I just love to experiment in the kitchen and try out new things. I know it’s so much easier to use all-purpose flour, and the result is most of the time great because of the gluten, but I miss the challenge, you know.
Moreover, I have many readers who prefer gluten-free recipes, that’s why all my recipes on my blog are vegan AND gluten-free. I like to share my recipes with you and therefore I created this gluten-free pizza crust. I know there are more pizza addicts out there, haha.
Versatile Pizza Dough
I call it “best gluten-free pizza crust” because it’s the best version of a gluten-free pizza which I created so far. And to tell you the truth I tried out many different recipes. I already have a 2-ingredient gluten-free pizza dough recipe on my blog but it’s not a dough which will rise and it contains Japanese sweet potatoes which aren’t easily available in most countries.
Because of that, I kept experimenting until I was very happy with the result: A gluten-free vegan pizza dough which will actually rise a little bit.
This Best Gluten-Free Pizza Crust Is:
- Crispy
- Fluffy
- Gum-free
- Plant-based
- Easy to make
- Sturdy (you can even use it for Calzone!)
Toppings
You can use all your favorite toppings for this gluten-free pizza crust. As I wrote before, I am a cheese addict and therefore I love to add lots of “cheeze” to my pizza. Of course, I am not talking about real cheese, but I mean my EASY VEGAN CHEESE SAUCE which is my favorite sauce!
Today I chose to make a regular Pizza Margherita which is very simple but super delicious at the same time. It tastes heavenly and I will include the recipe below.
Gum-Free Pizza Crust
I didn’t add any gums like xanthan gum or guar gum to the crust, because they aren’t the healthiest thing on Earth. Instead, I added psyllium husk powder which is not only a great ingredient for gluten-free doughs, but it’s also very beneficial for our gut health!
How To Make The Best Gluten-Free Pizza Crust?
Check the recipe below:
Best Gluten-Free Pizza Crust
easy to make. Top it with your favorite veggies and vegan cheese of choice!
Ingredients
Dry ingredients:
- 1 cup (160 g) white rice flour
- 1/2 cup (60 g) tapioca flour
- 1/3 cup (40 g) cornstarch or potato starch
- 2 tsp psyllium husk powder
- 1/3 tsp sea salt
Yeast mixture:
- 3/4 cup + 2 tbsp (200 ml) warm plant-based milk
- 1 1/2 tsp active dry yeast
- 1 tsp olive oil
- 1/2 tbsp (10 g) maple syrup or agave syrup
Toppings for Pizza Margherita:
- 1/3 cup tomato sauce
- 1 tbsp tomato paste
- 1 tsp olive oil (optional)
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Onion powder and garlic powder to taste (optional)
- Fresh basil leaves to taste
- Easy vegan cheese sauce or vegan mozzarella (*see recipe notes)
Instructions
- Heat the plant-based milk in a saucepan for a few seconds until it's lukewarm (not hot!) about 35-40 degrees C (95-104 degrees F). Add all other ingredients for the yeast mixture and set aside for about 5-10 minutes to proof the yeast. If it starts to get frothy, then the yeast is still active and usable.
- Combine all dry ingredients in a bowl and stir with a whisk.
- Add the yeast mixture and stir with a wooden spoon. The dough might seem too wet in the first few seconds but that will change within a minute.
- Knead the dough with your hands for a few minutes and then form a dough ball. Cover the bowl with a clean damp kitchen towel and set aside (preferably in a warm place) for about 30-60 minutes. Here is how the dough looked before:
- Here is how the dough looked after rising:
- Preheat oven to 200 degrees C (390 degrees F).Place the dough onto a lined/greased baking tray and use your fingers to spread the dough into your preferred shape. Let it rest again for about 10 minutes, and prepare the toppings meanwhile.
- Mix the tomato sauce with the tomato paste, salt + pepper, dried oregano, and onion + garlic powder (optional). Put the sauce onto the dough and use the back of a spoon to spread it evenly (leave out 1 inch from the edges). Drizzle olive oil on top (optional).
- Bake in the oven for about 10-15 minutes. Add dollops of my easy vegan cheese sauce on the pizza and put it back into the oven for another 10-15 minutes (or until crispy).
- Cut the pizza into 6-8 pieces, add fresh basil and enjoy!
Notes
- For the cheese, I used my easy vegan cheese sauce recipe without the nutritional yeast flakes, because my brand turns the sauce yellowish. And I added 1 1/2 tsp of psyllium husk powder which adds great texture (similar to mozzarella).
Should you recreate my recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
- Nutrition facts are for one piece of pizza (without the toppings) when you cut the pizza into 6 large pieces.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Hi Ela,
I substituted 50g White Rice Flour with 50g of Almond Flour, used Potato Starch and added a tsp of golden Flaxseed Meal. I found the dough a little wet, so had to add more white rice flour. This pizza was amazing! My husband said he couldn’t tell the difference between wheat and GF pizza! This is going to be my go-to recipe in future! Thanks!
That is amazing! I am so glad it turned out delicious. 🙂
Hi, I love your site! I wanted to ask about the crust though. It came out VERY dense, heavy, brick like. It was hard to slice. I can’t figure out what I did wrong??? I crave a soft pizza crust. Your photo looks like one. I would love any insight. Thank you 🙂
Hi, this never happened to me. Do you maybe have a very strong oven or baked it too long? You could try to reduce the oven temperature slightly next time, make the crust thicker (don’t roll it out too thin), and bake it shorter. I hope this helps! 🙂
Would it be ok to use water instead of milk?
I think that should be ok. 🙂
HI!! Does it works without the psyllium? or how can it be replaced?
I do not recommend it! You could try ground chia seeds but the result won’t be as good.
Can i bake the base in advance?
I never tried it, so I am not sure how it will turn out. It tastes the best fresh out of the oven. 🙂
I absolutely love this recipe! My partner (a celiac) and I (a vegan) have made this dough many times since discovering the recipe a few weeks ago!
We had a craving for pizza this evening and decided to use the 2X feature on the recipe for easy measurement calculations. However, our pizza dough was a completely different texture and flavour! We took a few minutes to review our steps and had a look over the recipe…and figured it out! It seems that when using the 2x and 3x feature, the imperial measurements increase whereas some of the metric measurements remain the same. We felt quite silly for not noticing this earlier. In saying this we cannot wait to make the recipe again! SO YUMMY!
Thanks so much for your feedback, Emily! This is a new feature and I didn’t notice the mistake. I will change it, thanks for letting me know!
I am so happy you love the recipe. 🙂
Edit: It’s fixed now. 😀
Hello! This recipe sounds amazing, can’t wait to try it tomorrow! However, I got a quick question: since I’m not vegan, can I use regular cow milk instead of plant-based? Thank you so much!
Hello, yes, that’s fine, Ioana.
I made this pizza crust several times now and it is so good! This is definitely the best pizza crust recipe out there! The only changes I made were using a bit less yeast and I also used an almond/coconut blend milk.
Thank you!!!
So happy you love it, Kristy! Thanks so much for your amazing feedback! 🙂
Can i substitute tapioca flour with arrowroot powder?
Hi Nisha! Yes, that should be fine. 🙂
Hi Ela,
Sorry if this question has been asked before but I’m wondering if I can pre-make the dough, maybe the day before or in the morning, and put it in the fridge to use later? My kids absolutely love this recipe and its going to replace our weekly takeaway pizza. Thanks so much for your awesome recipes.
Hi Roslyn, I never tried it but it might work. 🙂
Thank you sooo much!
Is the best gluten free pizza dough ever!!!
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I am so glad you love it, Kasia. 🙂
Hi Ela,
I want to try this recipe but I dont want to use yeast. Could you please suggest a substitute? Thank you in advance.
Please check out my yeast-free pizza dough here: https://elavegan.com/sweet-potato-pizza-crust/ 🙂
Hi !! Can I replace while rice flour with brown rice flour? Thaaaaanks
Hi Eliana, that should be fine! 🙂
I thought you made mention to NOT use brown rice flour as it would be too heavy and not rise. ????
Hi Dana, you are replying to an old comment from last year. At that time I thought it should be fine to use it, but this year someone didn’t have much luck with it. 🙂
I made this with store bought gluten free flour and it came out perfectly! I’ve never had gluten free pizza that had a thick crust so this was a delicious change and was so easy! I will definitely be making this again ????. Do you think this would be bake-able as a bread loaf? Thanks for the great recipe!
Hi Taylor! I am so glad the pizza crust turned out amazing. 🙂
I am not sure if it will work as a bread loaf. However, I HIGHLY recommend my gluten-free bread recipe. It has lots of 5-star reviews and is seriously incredible. You can find the recipe here: https://elavegan.com/gluten-free-vegan-bread/ 🙂
How many cups of gluten free flour did you use? I was going to do the same amount added up?
I have everything except tapioca flour. What can I substitute the tapioca flour with?
Hi Ela,
I tried making this dough four times today and each time all I get is a crumbly dough that doesn’t stick together. I used everything in the recipe other than coconut milk which I substituted for high fat almond milk. Everything was measured to a T. I don’t see how you and others had success with this recipe. Sigh!
Carolyn
Hi Carolyn, that’s really weird. I make the dough every time when we make pizza (about once a week) and it never came out crumbly. It’s elastic, moist, and pliable. What happens when you simply add more almond milk? I hope you will give it another try. 🙂
Kind regards,
Ela
Hi Ela,
I thank you for your response! 🙂 I definitely will and your suggestion is greatly appreciated.
Best wishes,
Carolyn
You are very welcome, Carolyn. 🙂
Hi Ela,
I tried this recipe with a different plant milk. I used walnut milk instead of almond-both were higher fat. I found the walnut much more successful! I am wondering, too, if my apartment is very dry and warm. Im thinking that could make it require more milk. Either way, it turned out great! A definite keeper!
Thank you for your patience with me as I am a fan. I appreciate it.
Stay healthy,
Carolyn 🙂
Thanks so much for sharing, Carolyn! It definitely can be possible that the dry air played a role. I live in the tropics and it’s very humid here.
So happy it now turned out great. Take care and stay safe. 🙂
Much love,
Ela
Same thing here, crumble dough and I used almond milk.
I only have instant yeast. Could I use that?
Yes, that’s fine! 🙂
What plant base milk do you use
I used coconut milk but you can you any plant-based milk.
Hi Ela, could I replace rice flour with almond flour?
Thanks in advance!
I doubt it would turn out well but I never tried it. Please report back if you give it a try. 🙂
Made this tonight for dinner and it was perfect! I have been searching for a good GF pizza crust for some time now. Thank you for perfecting this one and for sharing it. It was soft on the inside, crispy on the outside and not mushy in the middle, thank goodness. It was also sturdy and handled all the toppings well so we could eat it with our hands. I added 1 tsp each of dried oregano, dried basil, and garlic powder to the crust for the extra Italian flavors. Loaded the top with sauteed veggies. It made a scrumptious meal. Thanks again for your hard work in developing and sharing your awesome recipes.
You are very welcome dear! I am glad you enjoyed the pizza. 🙂 Adding dried oregano, dried basil, and garlic powder to the crust is a lovely idea.
I’d like to make this pizza. Can it be made freezer friendly?
Hello Barbara, to be honest, I never tried freezing the dough. It might turn out fine but I can’t say for sure. Please report back if you give it a try. 🙂